The 'Buch Breakdown: Everything You Need to Know About Kombucha

The 'Buch Breakdown: Everything You Need to Know About Kombucha

The 'Buch Breakdown: Everything You Need to Know About Kombucha

If you haven’t been living under a rock for the past 1-2 years you’re sure to have heard of kombucha. This funny smelling liquid in those dark-colored bottles. Everyone is drinking it. People swear by it, claiming “it’s just so good” and “it’s just so good for you,” but what exactly is kombucha? What is it made of? Why does it taste like that? It’s carbonated!? In this blog, I’ll give you a quick rundown of everything you need to know about kombucha.

Kombucha is a type of fermented, slightly naturally carbonated sweetened tea. The exact origins of kombucha are a little wishy washy. The general consensus is that the drink hails from East Asia, most likely China. Records show that kombucha was consumed as early as 221 BC in China during the Tsin Dynasty where it was crowned the “Tea of Immortality.”

To make your own kombucha you only need four ingredients and a little bit of math. The main components of all kombucha are water, tea, sugar, and scoby. I’m sure you’ve heard of the first three, but what is scoby? Scoby is actually an acronym that stands for: Symbiotic Culture Of Bacteria and Yeast. This is the star of the fermentation process. It comes in a translucent, layered disk and has a off-white to yellow tint. Scoby is what gives kombucha all of its health benefits, such as vitamin B, vitamin C, and various detoxifying acids. You can either grow your own scoby, or buy it online. Besides the scoby, the most important part of making your own kombucha is nailing the ratio. For each quart of water, you need 70 grams of sugar and 7 grams of tea. So long as you remember 1:70:7, you’re ready to get ‘buchin! The process of making kombucha is super simple:

  1. Make any tea of your choosing. Traditional kombuchas use either black, white, green, or oolong tea
  2. Allow your tea to cool to room temperature
  3. Add your scoby to your fermentation-safe vessel, then add your tea
  4. Cover and let ferment for 4-7 days in a warm area (68-85°F)

When making your own kombucha be wary: since it’s a fermented drink it’s more susceptible to harmful bacteria. Make sure everything you use is clean.

If you don’t want to make your own kombucha, don’t feel bad! You can buy kombucha at almost any grocery store or organic market. There so many brands and flavors to try, so you’re sure to find a favorite!

Already obsessed with kombucha? Comment your favorite flavor below!  

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